Summer Vegetable and Pork Curry
Summer Vegetable and Pork Curry

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, summer vegetable and pork curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Summer Vegetable and Pork Curry is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Summer Vegetable and Pork Curry is something that I have loved my whole life. They’re fine and they look wonderful.

Discover The Latest Outdoor Collection Now. Summer Vegetable and Pork Curry cookpad.japan. I wanted to enjoy the seasonal summer vegetables, so I put them into curry. A delicious dish that makes you want to eat seconds.

To get started with this recipe, we have to prepare a few ingredients. You can cook summer vegetable and pork curry using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable and Pork Curry:
  1. Take 200 grams Pork belly (thinly sliced)
  2. Take 1 Onion
  3. Prepare 1 clove Garlic
  4. Prepare 800 ml Water
  5. Make ready 1 Tomato
  6. Get 2 medium Eggplants
  7. Make ready 3 Green bell peppers
  8. Take 1/2 bag Shishito green peppers
  9. Get 2 tsp Consomme soup stock granules
  10. Get 1 (if using a stock cube:)
  11. Prepare 6 servings worth Japanese curry roux
  12. Take 1 tbsp ＊Ketchup
  13. Get 1 tbsp ＊ Japanese Worcestershire-style sauce
  14. Make ready 1/2 tbsp Vegetable oil

Set a large nonstick frying pan over a high heat and mist with cooking spray. You might need to do this in batches. Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika. Add coconut milk, curry paste, and sugar.

Instructions to make Summer Vegetable and Pork Curry:
  1. Grate the garlic, slice the onion thinly, slice the eggplants thickly, and chop the bell peppers and tomato roughly.
  2. Chop pork belly into 4 to 5 cm strips.
  3. Heat oil in a thick bottomed pan and saute the garlic and onion.
  4. When the onion is soft, add pork and continue to cook. Add all vegetables when the pork is browned.
  5. Stir to mix the oil with the vegetables as you stir-fry for 1 to 2 minutes, then add water (800 ml).
  6. When it's boiling, skim off any scum. Add consomme and cover the pot. Simmer over medium heat for 5 minutes.
  7. Turn the heat off momentarily. Break apart the curry roux and add to the pot. When it dissolves, add ＊ condiments, and simmer over low heat for 5 minutes as you mix sparingly.
  8. Ready to serve.

Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika. Add coconut milk, curry paste, and sugar. Reduce heat to low, stirring until combined. Stir in cooked pork and lime juice; heat through. Add the garlic and cook for a minute before adding the rice, butter, thyme, beans and a generous amount of seasoning.

So that is going to wrap it up with this special food summer vegetable and pork curry recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!